A refreshing and vibrant Thai-inspired salad featuring chewy udon noodles tossed with crunchy vegetables and a zesty dressing, perfect for a light lunch or a side dish.
Ingredients
2 tablespoons sugar
1/4 cup water
3 tablespoons soy sauce
1 tablespoon fresh ginger
2 cloves garlic
a dash salt
2 tablespoons rice vinegar
200 grams udon noodles
1 medium cucumbers
2 shallots
1 red bell pepper
1 Thai chili pepper
Method
In a small saucepan, combine sugar, water, soy sauce, grated ginger, minced garlic, and a pinch of salt. Heat over medium until it reaches a boil, stirring often until the sugar is fully dissolved, which should take about 5 minutes. Remove from heat and let it cool for 5 minutes before adding rice vinegar to complete the dressing.
Boil a large pot of water and add the udon noodles. Cook for 10 to 12 minutes, stirring occasionally, until the noodles are tender but still have a slight bite. Drain the noodles and rinse them under cold water, ensuring they are well drained afterward.
In a large bowl, combine the cooled udon noodles with sliced cucumbers, thinly sliced shallots, diced red bell pepper, and chopped Thai chili pepper. Drizzle the dressing over the salad and gently mix everything together. Allow the salad to rest for at least 20 minutes to enhance the flavors before serving.
